Two perfect eggplants arrived in our CSA this week, and I immediately wanted to make this salad. I first made it two summers ago after spotting it in Bon Appétit, and wrote about it on Food52 shortly thereafter. In sum: it's a composed salad, three layers of goodness: Layer 1: ...
Roasted Peppers Stuffed with Corn, Zucchini, Quinoa, & Tomatoes
How to feed vegetables to a crowd? This is a question I've found myself asking often in recent weeks. I've been on the road, first in Lake George, then in Connecticut, each for a week-long trip with extended family. When it has been my turn to make dinner, I've found myself wanting to make ...
Strawberry Sorbet in Almond Butterscotch Cookie Cups
Do you have friends who text you recipes that cause you to at once drop everything, head to the store, and obliterate any cooking plans you had on the horizon? Many of you do this to me. (Thank you.) My friend Michelle does so as well. She's pointed me to so many good recipes over the years, most ...
Balsamic-Roasted Eggplant & Arugula Sandwiches
This is the eggplant recipe that made me realize eggplant is not so fussy after all: it need not be salted and drained; it need not be breaded and fried. A simple brush of olive oil mixed with balsamic vinegar followed by 20 minutes in a hot oven, and it's good to go. I wrote about this recipe ...
Tabbouleh with Cilantro, Lime & Grilled Shrimp
About this time of year every year, I crave tabbouleh, a mix of bulgur, cucumbers, tomatoes, and herbs, all tossed in a lemony dressing, a dish my mother made all summer long for as long as I can remember. Here, the bones of my mother's tabbouleh are intact, but I've switched up a few of the ...